This flaky, tender crust starts with a simple flour mixture, worked into coarse crumbs with pea-sized pieces still visible throughout for maximum flakiness once it bakes. A few tablespoons of ice water bring the dough together just enough to hold, and a chill in the fridge keeps everything firm and workable when it's time to roll. Rolled out from the center in all directions, it stretches into a clean 12-inch circle that eases into the pie dish without stretching or tearing. Crimp the edges as simply or as decoratively as you like — this base is sturdy enough to hold whatever sweet or savory filling you're planning. It's a reliable, from-scratch crust to keep on hand, and it's a great one to add to your dairy free baking rotation.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
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